Shrimp Brochettes

I discovered the recipe for this shrimp brochette recipe in an old beat-up Italian cookbook that I found rummaging through the libraries annual book sale this summer. I always look for old cookbooks that someone has scribbled notes in. I love finding those old cookbooks. I feel a sense of family when I look at cookbooks like that. My grandmother used to always write notes in her cookbooks about what she did to change the recipe. Finding those old cookbooks reminds me of her, she was a wonderful lady and a fantastic cook. The whole time I was growing up, all the family dinners were at Grandma’s house. I am impressed looking back now because she did not have all the fancy gadgets, nor did she have a very large kitchen. As far as the dishwasher, well that was me.

I have adapted this recipe somewhat, so the credit really goes to the original author of this particular recipe. Her name is Marcella Hazan and the cookbook is The Classic Italian Cookbook, The art of Italian cooking and the Italian art of eating. I love that, the art of Italian eating!

A classic Italian shrimp recipe for delicate, lightly breaded shrimp. Good for an appetizer, lunch or dinner.

I made this recipe along with several others and hands down, this was the favorite of the day by everyone who was lucky enough to be an official taste tester.

Print Recipe
Breaded Italian Shrimp
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Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
skewers
Ingredients
  • 1 lb shrimp (about 18-20 medium size) raw, peeled and deveined
  • 4 tbsp olive oil I used a flavor infused oil with chilies, see note for options
  • 4 tbsp vegetable oil
  • 2 tbsp parsley fresh, chopped (divided)
  • 3 clove garlic minced (1 tablespoon)
  • 1 lemon halved and divided - juice 1 half (about 3 tablespoons)
  • 1/2 tsp salt
  • 1/4 cup breadcrumbs gluten free Italian flavored (if you can't find gluten free Italian breadcrumbs, add 1 tablespoon Italian seasoning)
  • 4 bamboo or metal skewers
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
skewers
Ingredients
  • 1 lb shrimp (about 18-20 medium size) raw, peeled and deveined
  • 4 tbsp olive oil I used a flavor infused oil with chilies, see note for options
  • 4 tbsp vegetable oil
  • 2 tbsp parsley fresh, chopped (divided)
  • 3 clove garlic minced (1 tablespoon)
  • 1 lemon halved and divided - juice 1 half (about 3 tablespoons)
  • 1/2 tsp salt
  • 1/4 cup breadcrumbs gluten free Italian flavored (if you can't find gluten free Italian breadcrumbs, add 1 tablespoon Italian seasoning)
  • 4 bamboo or metal skewers
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat broiler to high. The broiler has to preheat for at least 15 minutes before cooking the shrimp
  2. Wash shrimp in cool running water and lay out on a paper towel and then pat dry thoroughly
  3. In a large mixing bowl add the garlic, lemon juice, 1 tablespoon of parsley and the salt, stir together and then add the shrimp. Using your hands incorporate the shrimp with the lemon juice mixeture
  4. Add the olive oil and vegetable oil slowly to just cover the shrimp, mix together with your hands making sure that the shrimp is covered with the oils. You may not use all the oil and that is ok. You want to pour in just enough to cover the shrimp but not too heavily
  5. Slowly add the breadcrumbs, mixing together. The shrimp will not be totally covered with the breadcrumbs, but will have a rather light coating.
  6. Take the shrimp, head side first and push through the skewers. You want to skewer the shrimp at the tail end as well to be sure they don't slip off when you turn them. It will be about 5 shrimp per skewer
  7. On a cookie sheet lay out the shrimp skewers evenly, you will need to be able to turn them over to cook the other side
  8. When the broiler has preheated for at least 15 minutes, put the shrimp in the oven. Set timer for 3 minutes and then very carefully turn the skewers over and cook the other side for 2 minutes. The skewers will be really hot, so please be careful
  9. Slice the remaining half of the lemon and serve as a garnish along with the remaining parsley sprinkled over the top of the shrimp
Recipe Notes

I used a flavor infused oil with the recipe I made. If you want some heat you can use a flavor infused oil or add 1 1/2 teaspoons of crushed red pepper to the recipe.

 

This Shrimp Brochettes recipe is gluten free and dairy free.

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